Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Co-occurrence of ochratoxin a and aflatoxins in chocolate marketed in Brazil

Full text
Author(s):
Copetti, Marina V. [1] ; Iamanaka, Beatriz T. [2] ; Pereira, Jose Luis [3] ; Lemes, Daniel P. [2] ; Nakano, Felipe [2] ; Taniwaki, Marta H. [2]
Total Authors: 6
Affiliation:
[1] Univ Fed Santa Maria, Dept Tecnol & Ciencia Alimentos, BR-97105900 Santa Maria, RS - Brazil
[2] Inst Tecnol Alimentos ITAL, BR-13070178 Campinas, SP - Brazil
[3] Univ Estadual Campinas, UNICAMP, Dept Ciencia Alimentos, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: FOOD CONTROL; v. 26, n. 1, p. 36-41, JUL 2012.
Web of Science Citations: 24
Abstract

This study investigated the occurrence of aflatoxin B-1, B-2, G(1) and G(2) and ochratoxin A in chocolate marketed in Brazil. A hundred and twenty-five samples of powdered, bitter, dark, milk and white chocolate were evaluated for mycotoxins. Ochratoxin A was the most common mycotoxin in the evaluated samples, contaminating 98% of the purchased chocolate. A co-occurrence of aflatoxins was observed in 80% of all samples evaluated. The bitter, dark and powdered chocolate samples had the largest presence of aflatoxins. On average, the highest levels of ochratoxin A were found in powdered, dark and bitter chocolate, respectively: 0.39: 0.34 and 0.31 mu g/kg. Bitter, powdered and dark chocolate had the highest aflatoxin content; an average of 0.66, 0.53 and 0.43 mu g/kg, respectively. This is the first report of co-occurrence of ochratoxin A and aflatoxins in chocolate. The consumption of chocolate with high levels of cocoa in the formulation has been stimulated due to health benefits attributed to some cocoa components but on the other hand, these high cocoa content products tend to have the highest amount of aflatoxins and ochratoxin A. To guarantee a safe consumption of chocolate, there should be a continuous monitoring of both ochratoxin and aflatoxin and more studies attempting to understand the dynamics involving mycotoxin-producing fungi and mycotoxin production in cocoa need to be carried out with the aim of preventing mycotoxin accumulation in this commodity. (C) 2011 Elsevier Ltd. All rights reserved. (AU)